JPH0349894B2 - - Google Patents
Info
- Publication number
- JPH0349894B2 JPH0349894B2 JP55118140A JP11814080A JPH0349894B2 JP H0349894 B2 JPH0349894 B2 JP H0349894B2 JP 55118140 A JP55118140 A JP 55118140A JP 11814080 A JP11814080 A JP 11814080A JP H0349894 B2 JPH0349894 B2 JP H0349894B2
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- present
- deodorizing
- fermentation
- hokutami
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 238000000034 method Methods 0.000 claims description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 17
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 15
- 229910052799 carbon Inorganic materials 0.000 claims description 15
- 230000001877 deodorizing effect Effects 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 240000006439 Aspergillus oryzae Species 0.000 claims description 6
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 6
- 239000002244 precipitate Substances 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 4
- 239000007791 liquid phase Substances 0.000 claims description 4
- 239000012071 phase Substances 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- 239000006188 syrup Substances 0.000 claims description 4
- 239000012263 liquid product Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013379 molasses Nutrition 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 241000207965 Acanthaceae Species 0.000 claims 1
- 241001648385 Helicia Species 0.000 claims 1
- 239000001963 growth medium Substances 0.000 claims 1
- 239000002609 medium Substances 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 238000000855 fermentation Methods 0.000 description 19
- 230000004151 fermentation Effects 0.000 description 19
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 14
- 239000000047 product Substances 0.000 description 12
- 239000007788 liquid Substances 0.000 description 11
- 239000012467 final product Substances 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 239000011344 liquid material Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- HFJRKMMYBMWEAD-UHFFFAOYSA-N dodecanal Chemical compound CCCCCCCCCCCC=O HFJRKMMYBMWEAD-UHFFFAOYSA-N 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000006227 byproduct Substances 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 230000007721 medicinal effect Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 241000228212 Aspergillus Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- UAHWPYUMFXYFJY-UHFFFAOYSA-N beta-myrcene Chemical compound CC(C)=CCCC(=C)C=C UAHWPYUMFXYFJY-UHFFFAOYSA-N 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241000931705 Cicada Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 240000008955 Dioscorea japonica Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000000691 Houttuynia cordata Species 0.000 description 1
- 235000013719 Houttuynia cordata Nutrition 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 235000003805 Musa ABB Group Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000015266 Plantago major Nutrition 0.000 description 1
- LUJAXSNNYBCFEE-UHFFFAOYSA-N Quercetin 3,7-dimethyl ether Natural products C=1C(OC)=CC(O)=C(C(C=2OC)=O)C=1OC=2C1=CC=C(O)C(O)=C1 LUJAXSNNYBCFEE-UHFFFAOYSA-N 0.000 description 1
- PUTDIROJWHRSJW-UHFFFAOYSA-N Quercitrin Natural products CC1OC(Oc2cc(cc(O)c2O)C3=CC(=O)c4c(O)cc(O)cc4O3)C(O)C(O)C1O PUTDIROJWHRSJW-UHFFFAOYSA-N 0.000 description 1
- OXGUCUVFOIWWQJ-XIMSSLRFSA-N acanthophorin B Natural products O[C@H]1[C@H](O)[C@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OXGUCUVFOIWWQJ-XIMSSLRFSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- VYBREYKSZAROCT-UHFFFAOYSA-N alpha-myrcene Natural products CC(=C)CCCC(=C)C=C VYBREYKSZAROCT-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000010908 decantation Methods 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000002657 fibrous material Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 229940124600 folk medicine Drugs 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- OEKUVLQNKPXSOY-UHFFFAOYSA-N quercetin 3-O-beta-D-glucopyranosyl(1->3)-alpha-L-rhamnopyranosyl(1->6)-beta-d-galactopyranoside Natural products OC1C(O)C(C(O)C)OC1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OEKUVLQNKPXSOY-UHFFFAOYSA-N 0.000 description 1
- QPHXPNUXTNHJOF-UHFFFAOYSA-N quercetin-7-O-beta-L-rhamnopyranoside Natural products OC1C(O)C(O)C(C)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=C(O)C(O)=CC=3)OC2=C1 QPHXPNUXTNHJOF-UHFFFAOYSA-N 0.000 description 1
- OXGUCUVFOIWWQJ-HQBVPOQASA-N quercitrin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OXGUCUVFOIWWQJ-HQBVPOQASA-N 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/68—Plantaginaceae (Plantain Family)
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Alternative & Traditional Medicine (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Description
本発明は特有の臭気を有するドクダミの脱臭方
法に関する。更に詳しくは、加熱処理と発酵とを
組合せたことを特徴とするドクダミの脱臭方法に
関する。
特有の臭気を有するドクダミは古来より十薬
（重薬）の名で知られ、その薬効については既に
種種の漢方薬に関する書物に記載されている。
また、ドクダミを内服用として使用する方法と
しては、生葉のジユースもしくは全草を開花前に
採取し乾燥したジユーサイ（〓菜）として知られ
るものを煎服することが知られている。
ところで、ドクダミは前記の如く優れた薬効を
有し、かつ完全性ある民間薬であるにもかかわら
ず、生の状態ではその特有の臭気のために飲用し
にくく、しかも貯蔵安定性の点においても劣つて
いた。更に、使用期間はドクダミの生育期のみに
制限される。
また、蔭干して乾燥したものは臭気を持たない
が、服用に際して長時間湯煎しなければならず、
手間がかかり、利用しにくいという欠点を有して
いた。
更に、ドクダミの臭気はラウリンアルデヒド、
C11H23CHO、またはその同族列化合物に起因す
るものであることが知られており、これらのもの
が水蒸気蒸留により除去されることも既に周知で
ある。
かかる状況の下で、本発明者は既に生ドクダミ
を粉砕し、これに酵母菌を接種し発酵させること
により、ドクダミの特有の臭気を除去し得ること
を見出した。（特許公報昭59−7692号参照）
しかしながら、前記方法では雑菌が混入し易
く、そのめに最終製品中に望ましからぬ副生産物
を生ずる可能性を有し、特に雑菌防止用添加物を
使用しない場合には、得られた最終製品が使用に
耐えず、投棄しなければならないような場合も生
じた。
そのため、各種原料の作成中際に、殺菌剤等を
使用する必要も生じ、それが最終製品中に望まし
くない不純物として残るという危険性があつた。
また、生ドクダミの洗浄後、雑菌、（殺菌剤等）
の混入を防止するために、完全に水切り、拭き取
りなどにより洗浄水を除去しなければならないと
いう、比較的めんどうな作業を必要とした。
本発明者は、このような各種欠点が、採取した
生ドクタミを加熱処理に付すことにより解消し得
ることを見出し、本発明を完成するに至つた。
そこで、本発明の目的はドクダミからその特有
の臭気を除去する方法を提供することである。
本発明の別の目的は、貯蔵安定性に優れ、原料
の生育期に左右されずに年間を通じて利用するこ
とのできる製品を与えるドクダミの脱臭方法を提
供することである。
細胞の更に別の目的は、雑菌防止用添加物を用
いず、しかも混入した雑菌に基く好ましくない副
生産物が最終製品中に含まれる可能性の低い、ド
クダミの脱臭方法を提供することである。
本発明の他の目的並びに特徴は以下の記載から
明らかとなろう。
即ち、本発明は
生ドクダミを加熱下で撹拌することにより液状
物を得、該液状物を培地としてこれにコウジ菌、
もしくはコウジ菌と酵母菌の混合物を接種し、発
酵し、更に得られる液相と沈澱物とを分離するこ
とを特徴とする、ドクダミの脱臭方法、に関す
る。
本発明においては、更に糖類、水アメ、蜂蜜、
殿粉、糖蜜等の炭素源として使用することがで
き、これらは単独でもしくは混合物として使用す
る。
本発明の別の態様によれば、生ドクダミを、一
旦粉砕し液状物とし、ついで、加熱処理し、以後
同様に処理することによつても、同様な目的を達
成することができる。
本発明においては、ドクダミの加熱処理手段と
して公知のいかなる手段も利用することができ
る。例えば、セイロなどで蒸したり、釜などで煮
たり、ゆでたり、あるいは熱風炉処理したりする
ことができる。
本発明で使用する、コウジとしては、いわゆる
穀類コウジ、例えば米コウジ、豆コウジ、麦コウ
ジ等を挙げることができる。
また本発明で使用する酵母としては、市販品と
して容易に入手できるものであればいかなる酵母
も使用できる。例えばビール酵母、清酒発酵に使
用される酵母などが挙げられる。
本発明に於て、前記ドクダミの粉砕手段として
は、従来公知のすべての手段を使用することが可
能である。例えばミキサー、ミル、破砕機、磨砕
機、搾汁機などを挙げることができる。
更に、炭素源として使用するデン粉としては、
コーンスターチ、甘しよデン粉、馬鈴しよデン
粉、小麦デン粉、米デン粉等を例示することがで
きる。
本発明における炭素源としては、上記したもの
のほか、アルコール発酵し得るものであればいか
なるものも使用できる。なお、添加物の量は特に
制限はない。
しかしながら、以下の実施例の結果からもわか
るように、炭素源の量は、ドクダミ液状物当たり
約20％（Ｖ／Ｖ）とするのが最も好ましく、実用
的には０〜35％である。
また、コウジ、酵母、等の使用量については、
特に制限はなく、炭素源の量、発酵速度、温度等
に依存して変化する。従つて、、明確な上限、下
限はなく、上記各種フアクターを考慮して適宜決
めうる。実用的には、例えばば１c.c.当たり約108
個程度のコウジ菌を含む培養液を、ドクダミ液状
物もしくは炭素源との混合物１当たり、約２c.c.
の割合で使用する。また、酵母菌の場合も、ほゞ
同様にする。
尚、通常の発酵工業においてみられるように、
前記コウジ菌または酵母菌の源として、発酵後に
得られるオリ（澱）を使用することも可能であ
る。
以下本発明を、実施態様に従つて更に具体的に
説明する。
本発明の実施においては、まず採集したドクダ
ミを適当な加熱酵母菌に入れ、蒸煮処理する。
（尚、採集ドクダミは、必要により水洗してもよ
い。）
この蒸煮処理により、ドクダミは単に撹拌する
だけで液状物となる。次に濾過もしくは搾拌し、
繊維性物質などの荒かすを除去してもよい。得ら
れた液状物を約15〜35℃にまで冷却した後、必要
量のコウジ、コウジと酵母、またはオリを添加
し、混合し、次いで適当な容器に詰める。これを
約15〜35℃の温度に保持する（この温度は単なる
例示にすぎないものである。）
完熟に必要とされる時間は、発酵工程において
普通採用される温度、使用した酵母、コウジ、ま
たオリの量、炭素源並びにその他の添加物の量な
どに依存して、約１〜15日である（ただし、この
発酵時間は単なる例示であり、本発明の必須の要
件ではない）。
完熟の判断は、液状物とコウジ等との混合物、
即ち混濁液が発酵の進行に伴つて、液相と固相
（沈澱相；オリ）との分離を生じた時点を一応の
目安とし、すなわち目視で一応判断できる。ま
た、完熟は発酵の際の発泡（CO2等の発生）情況
からも判断することが可能である。
本発明に於て炭素源等は、コウジ等を接種する
前に、予めドクダミ液状物に添加してもよいし、
発酵段階中に於て適宜、添加してもよい。
本発明において炭素源等を使用した場合、炭素
源のコウジ、酵母等によるアルコール発酵も同時
に進行する。それ故、最終製品中には当然アルコ
ールが含まれている。炭素源等の共存下で、アル
コール発酵を同時に進行させ、製品中にアルコー
ルを共存させることは、ドクダミの有効成分、例
えばクエルシトリン、ミルセンなどが水不溶性も
しくは難溶性であることから、その存在はむしろ
溶解性（均一性）の観点から好ましいことであ
る。更に、アルコールの存在は、製品の貯蔵安定
性を高める意味においても好ましいことである。
前記の完熟後、各種濾過手段により濾過する。
デカンテーシヨン、遠心分離もしくはサイホン等
により、液相と沈澱相とを分離してもよい。
このようにして、得られた製品は、ドクダミ特
有の臭気を全く有さず、赤味もしくは橙色がかつ
た透明液体であり、しかも公知の優れた各種ドク
ダミの薬効を有する。
本発明の方法により得られた製品は、濾過処理
後、適当な加熱手段で加熱殺菌処理し（例えば65
℃以上の温度）、着色された密封可能な容器、例
えば褐色ガラスビン、に詰めて冷暗所で貯蔵す
る。
このような処理によつて得られる最終製品の貯
蔵安定性は極めて高い、発明者の経験では少なく
とも６年安定に貯蔵でき、むしろ貯蔵期間が長い
ほど味覚の点において優れていることがわかつ
た。
本発明の熱処理を主体とする方法に基き、種々
の効果を達成することが可能となつた。
即ち、第１にドクダミに寄生もしくは付着して
いる種々の雑菌が死滅する。すなわち、これらに
起因する、望ましくない副生物が最終製品中に含
まれる危険性が低くなる。また味覚の点において
も優れた製品を得ることができる。更に、発酵工
程中における望まくない雑菌の増殖による損害を
防止することができる。
第２に採集したドクダミの洗浄、脱水というめ
んどうな操作が不要となる。また態様によつては
粉砕操作も不要となる。このように工程を著しく
簡略化することができるのである。
本発明によるドクダミの脱臭法の理論的背景は
明らかでないが、おそらく臭気の原因となつてい
るラウリンアルデヒドもしくはその同族列化合物
がコウジ菌、酵母菌等により分解されるか、もし
くは発酵の際の何らかの反応により別種の化合物
に転化されるためと考えられる。
以下、本発明を実施例により更に説明する。
実施例 １
採集した生ドクダミをセイロにより、85℃、30
分蒸煮し、開放型容器に移して撹拌してドクダミ
液状物を得た。得られたドクダミ液状物を室温ま
で冷却した後、該液状物1000c.c.当たり、市販の米
コウジ２ｇの割合で混合し、これをガラスビンに
詰め室温下（約27℃）で発酵を行つた。１昼夜で
発酵は完了し透明な上澄みと沈澱物との分離がみ
られた。これを濾過して沈澱物を除去して透明な
製品を得た。
この製品はドクダミ特有の臭気を全く持たない
褐色透明液体であつた。
回収された沈澱物もドクダミの特有の臭気をも
たず、これは後に再利用するために保存した（オ
リ）。
公知の各種添加物を使用しない本発明の製品
は、従来の製品（熱処理工程を含まない）と比較
して、貯蔵安定性が著しく増大し、かつ味におい
ても酸味は感じられなかつた。
実施例 ２〜８
実施例１の処理法に従つて本発明を実施した。
ただし、炭素源として次表のような容量比で蜂蜜
または水アメを、コウジを接種する前に、ドクダ
ミ液状物に添加し、酵母としては実施例１で得ら
れたオリをそのまま使用した。
完熟に要した日数は３〜４日であつた。
TECHNICAL FIELD The present invention relates to a method for deodorizing Houta datum, which has a unique odor. More specifically, the present invention relates to a method for deodorizing Hokutami, which is characterized by combining heat treatment and fermentation. Dokudami, which has a unique odor, has been known as Juyaku (heavy medicine) since ancient times, and its medicinal properties have already been described in various books on Chinese herbal medicine. Also, as a method of using Hokudami for internal use, it is known to make a decoction of the fresh leaves of D. japonica or the whole plant collected before flowering and dried, known as D. cicada. By the way, although Hokutami has excellent medicinal properties as mentioned above and is a perfect folk medicine, it is difficult to drink in its raw state due to its unique odor, and it also has poor storage stability. It was inferior. Furthermore, the period of use is limited only to the growing season of Houtodami. Also, when dried in the shade, it has no odor, but it must be boiled in hot water for a long time before taking it.
It has the drawbacks of being time-consuming and difficult to use. Furthermore, the odor of Hokudami is due to lauric aldehyde,
It is known that these substances are caused by C 11 H 23 CHO or its homologous compounds, and it is already well known that these substances can be removed by steam distillation. Under such circumstances, the present inventor has already discovered that the characteristic odor of Heutyami can be removed by crushing raw Heutyami, inoculating it with yeast and fermenting it. (Refer to Patent Publication No. 1987-7692.) However, in the above method, bacteria are likely to be mixed in, and therefore, there is a possibility that undesirable by-products may be produced in the final product. If they were not used, there were cases in which the obtained final product was unusable and had to be thrown away. Therefore, it has become necessary to use disinfectants and the like during the preparation of various raw materials, and there is a risk that these will remain as undesirable impurities in the final product.
In addition, after washing raw Houtodyami, bacteria (bacteria, etc.)
In order to prevent contamination, the washing water had to be completely removed by draining and wiping, which was a relatively troublesome process. The present inventors have discovered that such various drawbacks can be overcome by subjecting the collected raw Hektani to heat treatment, and have completed the present invention. Therefore, an object of the present invention is to provide a method for removing the characteristic odor from Houta datum. Another object of the present invention is to provide a method for deodorizing Hokutami that provides a product that has excellent storage stability and can be used throughout the year regardless of the growing season of the raw material. Yet another purpose of the cell is to provide a method for deodorizing Hokudami that does not use any antibacterial additives and is less likely to contain undesirable by-products based on contaminated bacteria in the final product. . Other objects and features of the invention will become apparent from the description below. That is, the present invention obtains a liquid by stirring raw Houtodyami under heat, and uses the liquid as a medium to inject Aspergillus oryzae,
Alternatively, the present invention relates to a method for deodorizing Hokudami, which is characterized by inoculating a mixture of Aspergillus aspergillus and yeast, fermenting it, and separating the resulting liquid phase and precipitate. In the present invention, sugars, starch syrup, honey,
Starch, molasses, etc. can be used as carbon sources, and these can be used alone or as a mixture. According to another aspect of the present invention, the same object can be achieved by once crushing raw Houta datum into a liquid, then heat-treating it, and thereafter treating it in the same manner. In the present invention, any known means can be used as a means for heat-treating Hokutami. For example, it can be steamed in a steamer, simmered in a pot, boiled, or treated in a hot air oven. Examples of the koji used in the present invention include so-called cereal koji, such as rice koji, bean koji, and barley koji. Further, as the yeast used in the present invention, any yeast can be used as long as it is easily available as a commercial product. Examples include beer yeast and yeast used in sake fermentation. In the present invention, all conventionally known means can be used as the means for crushing the Houtodyami. Examples include mixers, mills, crushers, grinders, juice extractors, and the like. Furthermore, as starch used as a carbon source,
Examples include corn starch, sweet starch, potato starch, wheat starch, and rice starch. In addition to the carbon sources mentioned above, any carbon source that can undergo alcoholic fermentation can be used as the carbon source in the present invention. Note that the amount of additives is not particularly limited. However, as can be seen from the results of the following examples, the amount of carbon source is most preferably about 20% (V/V) based on the Hokutama liquid material, and is practically 0 to 35%. Also, regarding the amount of koji, yeast, etc. used,
There is no particular limit, and it varies depending on the amount of carbon source, fermentation rate, temperature, etc. Therefore, there are no clear upper and lower limits, and they can be determined as appropriate, taking into account the various factors mentioned above. Practically, for example, about 10 8 per c.c.
Approximately 2 c.c. of culture solution containing Aspergillus oryzae per 1 mixture of Houtocytium liquid or carbon source.
Use at a ratio of Also, in the case of yeast, almost the same procedure is applied. Furthermore, as seen in the normal fermentation industry,
It is also possible to use the lees obtained after fermentation as the source of the Aspergillus or yeast. The present invention will be described in more detail below according to embodiments. In carrying out the present invention, first, the collected Houtodyami is placed in a suitable heated yeast and steamed.
(Incidentally, the collected Heuteri can be washed with water if necessary.) Through this steaming treatment, the Heutia can be turned into a liquid by simply stirring. Then filter or squeeze,
Rough debris such as fibrous materials may be removed. After the obtained liquid is cooled to about 15-35°C, the required amount of koji, koji and yeast, or soy is added, mixed, and then packed into suitable containers. This is maintained at a temperature of approximately 15-35°C (this temperature is merely an example). The fermentation time is about 1 to 15 days, depending on the amount of fermentation, carbon source, and other additives (however, this fermentation time is merely an example and is not an essential requirement of the present invention). Judgment of ripeness is based on a mixture of liquid and Koji, etc.
That is, the point at which the turbid liquid separates into a liquid phase and a solid phase (sediment phase) as fermentation progresses is used as a rough guide, and can be determined visually. In addition, full ripeness can also be determined from the foaming (emission of CO 2 , etc.) during fermentation. In the present invention, the carbon source etc. may be added in advance to the Hokudya liquid material before inoculating Koji etc.
It may be added as appropriate during the fermentation stage. When a carbon source or the like is used in the present invention, alcohol fermentation by the carbon source such as koji, yeast, etc. also proceeds at the same time. Therefore, the final product naturally contains alcohol. Promoting alcoholic fermentation at the same time in the presence of a carbon source, etc., and allowing alcohol to coexist in the product is important because the active ingredients of Houtudyami, such as quercitrin and myrcene, are insoluble or poorly soluble in water. Rather, it is preferable from the viewpoint of solubility (uniformity). Furthermore, the presence of alcohol is also preferable in the sense that it enhances the storage stability of the product. After the above-mentioned ripening, it is filtered by various filtration means.
The liquid phase and the precipitate phase may be separated by decantation, centrifugation, siphoning, or the like. The product obtained in this manner has no odor peculiar to Heutyami, is a transparent liquid with a reddish or orange color, and has the known and excellent medicinal effects of various types of Heutyami. After filtration, the product obtained by the method of the present invention is heat sterilized using an appropriate heating means (for example, 65
℃ or above), pack in a colored sealable container, such as an amber glass bottle, and store in a cool, dark place. The storage stability of the final product obtained by such treatment is extremely high.According to the inventor's experience, it can be stored stably for at least 6 years, and it has been found that the longer the storage period, the better the taste. Based on the method mainly based on heat treatment of the present invention, it has become possible to achieve various effects. That is, firstly, various germs that are parasitic or attached to Houtodyami are killed. That is, the risk of undesirable by-products resulting from these being included in the final product is reduced. Moreover, a product excellent in terms of taste can also be obtained. Furthermore, damage caused by the growth of undesirable bacteria during the fermentation process can be prevented. Second, the cumbersome operations of washing and dehydrating the collected Heutomia are no longer necessary. Further, depending on the embodiment, a crushing operation is not necessary. In this way, the process can be significantly simplified. Although the theoretical background of the method for deodorizing Hokutama according to the present invention is not clear, it is likely that lauric aldehyde or its homologous compounds, which cause the odor, are decomposed by Aspergillus oryzae, or that some kind of reaction occurs during fermentation. This is thought to be because it is converted into a different type of compound by reaction. The present invention will be further explained below with reference to Examples. Example 1 Collected raw Houtodyami was heated in a steamer at 85℃ for 30
The mixture was steamed for a few minutes, transferred to an open container, and stirred to obtain a liquid product of Houtodyami. After cooling the obtained Hokudami liquid material to room temperature, 2 g of commercially available rice koji was mixed per 1000 c.c. of the liquid material, and this was packed in a glass bottle and fermented at room temperature (approximately 27°C). . Fermentation was completed in one day and night, and separation of a transparent supernatant and a precipitate was observed. This was filtered to remove the precipitate to obtain a clear product. This product was a brown, transparent liquid that had no odor characteristic of Hokutami. The collected precipitate also did not have the characteristic odor of Houtodyami, and was saved for later reuse. The product of the present invention, which does not use any known additives, has significantly increased storage stability and no sour taste compared to conventional products (which do not include a heat treatment process). Examples 2-8 The present invention was carried out according to the treatment method of Example 1.
However, as a carbon source, honey or starch syrup was added in the volume ratio as shown in the following table to the Hokudami liquid material before inoculating Koji, and as yeast, the yeast obtained in Example 1 was used as it was. The number of days required for full ripening was 3 to 4 days.
【表】
各実施例において蜂蜜、水アメを、表の如き割
合で使用して、２種の実験を行つた。
本方法において得られた製品は、赤もしくは橙
色をおびた透明液体で、いずれもドクダミ特有の
臭気を有さず、極めて貯蔵安定性に優れた製品で
あつた。
本法において得られたオリも後も使用のために
回収し保存した。
実施例 ９
実施例２〜８と同様に操作して本発明を実施し
た。ただし、コウジとして１c.c.当たり約108個の
コウジ菌を含む培養液を、培地１当り２c.c.の割
合で使用した。発酵は常温で行い、発酵日数は３
〜４日であつた。前記同様の優れた結果が得られ
た。
尚、本発明の方法はドクダミ以外の薬草、例え
ば雪の下、オオバコ、クコ等の処理にも利用する
ことができる。ただし、臭気がドクダミほどでは
ない場合には、脱臭効果としては余り意味はな
い。しかしながら、本発明の処理を施した場合、
貯蔵安定性の高い製品を得ることができるので、
各原料の収穫期に左右されることなく年間を通じ
て利用できるなどの効果を期待することができ
る。[Table] In each example, two types of experiments were conducted using honey and starch syrup in the proportions shown in the table. The products obtained by this method were transparent liquids with a red or orange color, and none of them had the odor characteristic of Houta datum and had extremely excellent storage stability. The pellets obtained in this method were also collected and stored for later use. Example 9 The present invention was carried out in the same manner as in Examples 2-8. However, a culture solution containing approximately 10 8 Aspergillus oryzae per 1 c.c. was used at a rate of 2 c.c. per 1 medium. Fermentation takes place at room temperature, and the number of fermentation days is 3.
It was warm for ~4 days. The same excellent results as above were obtained. Incidentally, the method of the present invention can also be used to treat medicinal herbs other than Houtyami, for example, snowy ground, plantain, and wolfberry. However, if the odor is not as strong as that of Hokudami, the deodorizing effect is of little value. However, when the treatment of the present invention is applied,
Because it is possible to obtain a product with high storage stability,
It can be expected to have benefits such as being able to use it throughout the year without being affected by the harvest season of each raw material.
Claims (1)
状物を得、該液状物を培地としてこれにコウジ
菌、もしくはコウジ菌と酵母菌との混合物を接種
し、発酵し、更に得られる液相と沈澱相とを分離
することを特徴とする、ドクダミの脱臭方法。 ２ 培地が炭素源として糖類、水アメ、蜂蜜、デ
ン粉、糖蜜またはこれらの混合物を含むことを特
徴とする、特許請求の範囲第１項記載のドクダミ
の脱臭方法。 ３ 予め生ドクタミを粉砕することを特徴とす
る、特許請求の範囲第１または２項記載のドクダ
ミの脱臭方法。 ４ 酵母として、沈澱相から得られたオリを使用
することを特徴とする、特許請求の範囲第１項〜
３項のいずれか１項に記載のドクダミの脱臭方
法。[Scope of Claims] 1. A liquid product is obtained by stirring raw Houtodyami under heat, and the liquid product is used as a culture medium to inoculate with Aspergillus oryzae or a mixture of Aspergillus oryzae and yeast, and fermented. 1. A method for deodorizing Hokutami, which is characterized by separating the obtained liquid phase and precipitate phase. 2. The method for deodorizing Hokutami according to claim 1, wherein the medium contains sugar, starch syrup, honey, starch, molasses, or a mixture thereof as a carbon source. 3. The method for deodorizing Heutyami helicia according to claim 1 or 2, which comprises pulverizing the raw Hectyl acanthus in advance. 4. Claims 1 to 4, characterized in that the yeast obtained from the precipitated phase is used as the yeast.
The method for deodorizing Hokutami according to any one of Item 3.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55118140A JPS5742630A (en) | 1980-08-27 | 1980-08-27 | Deodorization of "dokudami" a herb w(th bad smell) |
| US06/193,646 US4331765A (en) | 1980-08-27 | 1980-10-03 | Method of deodorizing Houttuynia cordata Thunb |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55118140A JPS5742630A (en) | 1980-08-27 | 1980-08-27 | Deodorization of "dokudami" a herb w(th bad smell) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5742630A JPS5742630A (en) | 1982-03-10 |
| JPH0349894B2 true JPH0349894B2 (en) | 1991-07-31 |
Family
ID=14729049
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55118140A Granted JPS5742630A (en) | 1980-08-27 | 1980-08-27 | Deodorization of "dokudami" a herb w(th bad smell) |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US4331765A (en) |
| JP (1) | JPS5742630A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3023178C1 (en) * | 1980-06-20 | 1982-02-18 | Dragoco Gerberding & Co Gmbh, 3450 Holzminden | Natural edible dye, process for producing the same and its use |
| JPH01104150A (en) * | 1987-10-19 | 1989-04-21 | Yamajirushi Jozo Kk | Production of herb drink |
| JPH0257171A (en) * | 1988-07-06 | 1990-02-26 | Yamanashi Yakuken Kk | Production of spiced liquor containing quercitrin |
| US6562906B2 (en) * | 2000-08-11 | 2003-05-13 | E. I. Du Pont De Nemours And Company | Bi-modal ionomers |
| EP1239015A1 (en) * | 2001-03-08 | 2002-09-11 | Sika AG, vorm. Kaspar Winkler & Co. | Easy to manufacture meth (acrylic) adhesive compositions |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3460950A (en) * | 1965-10-25 | 1969-08-12 | Takasago Perfumery Co Ltd | Method for the deodorization of bean milks |
| GB1394196A (en) * | 1971-10-03 | 1975-05-14 | Hisamitsu Pharmaceutical Co | Process for isolating oleandrin from nerium odorum |
| US3893889A (en) * | 1974-02-25 | 1975-07-08 | Schering Corp | Culture medium for differentiation of enterobacteriaceae |
| US3878050A (en) * | 1974-04-01 | 1975-04-15 | Coors Co Adolph | Multi-differential agar culture medium |
| US4204043A (en) * | 1978-04-04 | 1980-05-20 | The United States Of America As Represented By The Secretary Of Agriculture | Method of removing pigment from annatto seed |
-
1980
- 1980-08-27 JP JP55118140A patent/JPS5742630A/en active Granted
- 1980-10-03 US US06/193,646 patent/US4331765A/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| US4331765A (en) | 1982-05-25 |
| JPS5742630A (en) | 1982-03-10 |
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